Comparison of chemometrics and AOCS official methods for predicting the shelf life of edible oil

Karami, Hamed; Rasekh, Mansour; Mirzaee‐Ghaleh, Esmaeil

doi:10.1016/j.chemolab.2020.104165

Cited by 48 publications

(50 citation statements)

References 36 publications

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“…Experiments were performed with an olfactory system made in the Biosystems Engineering Department of the University of Mohaghegh Ardabili. Electronic nose system includes air filter, sample chamber, solenoid valves, pump, sensor array, data collection system, and laptop, schematically presented in Figure 1 (Karami et al, 2020).…”

Section: Methodsmentioning

confidence: 99%

“…In addition, the linear function had the highest accuracy for detection of oxidation in edible oil using the electronic nose and SVM analysis. Accordingly, the accuracy for training and validation was 98%, 97%, 97%, and 95% for C-SVM and Nu-SVM, respectively (Karami et al, 2020;Karami Rasekh et al, 2020b). Timsorn et al (2017), for identification of adulteration in uncooked Jasmine rice at room temperature and 55°C with RBF function, they achieved 100% classification accuracy.…”

Section: Ta B L Ementioning

confidence: 99%

“…The electronic nose is one of the new methods for food quality control. This system simulates the human sense of smell and uses sensor arrays to detect the effect of odor in the headspace of the samples (Karami et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Many supervised classification methods such as linear discriminant analysis (LDA), quadratic data analysis (QDA), support vector machines (SVM), and artificial neural networks (ANN) have been used successfully to analyze electronic nose data (Karami et al, 2020; Karami Rasekh, & Mirzaee‐Ghaleh, 2020a, 2020b). In general, supervised classification requires labeled data to fit good classification; in other words, labeled data can represent almost the basic structure of the entire data space.…”

Section: Introductionmentioning

confidence: 99%

“…successfully to analyze electronic nose data (Karami et al, 2020;Karami Rasekh, & Mirzaee-Ghaleh, 2020a, 2020b. In general, supervised classification requires labeled data to fit good classification; in other words, labeled data can represent almost the basic structure of the entire data space.…”

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confidence: 99%

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Application of electronic nose with chemometrics methods to the detection of juices fraud

Rasekh

Karami

2021

J Food Process Preserv

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Prevention of food adulteration has been a controversial topic in the last decade, and various intervention systems have been developed to prevent counterfeit products from entering the supply chain.Therefore, reliable analytical tools are needed to validate food products (Spink et al., 2017).Consumers and the beverage industries have considered monitoring the quality and freshness of fruit juices. Receiving significant attention from the consumers due to the nutritional and sensory properties. Quality has become an important issue as consumers gain more awareness of all aspects related to food quality. The customers' decision to select fruit juices depends on their personal preferences (Haddi et al., 2014). Fruit juice that has lost its fiber and nutrients is actually a concentrated source of sugar that lacks most of the supplementary nutrients required to facilitate digestion and metabolism. Fruit juice increases blood sugar faster than the whole fruit, and the level of sugar obtained from fruit juice is significantly higher. It is important to note that most fruit juices sold in supermarkets contain only a small percentage of natural fruit juice and usually include added sweeteners. As a result, these juices lead to the intake of large amounts of calories without providing nutrients for the body.Preparing natural homemade juice can almost completely preserve the pulp and skin, so it is useful for human health (Jaffe & Mani, 2018).Extensive research has recently focused on the development of non-destructive methods to assess fruit quality properties. In fact,

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Section: Methodsmentioning

confidence: 99%

Section: Ta B L Ementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Application of electronic nose with chemometrics methods to the detection of juices fraud

Rasekh

Karami

2021

J Food Process Preserv

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Development of a degradation method for evaluation of edible oils using a contactless quartz crystal complex capacitance sensor

Oshima,

Sohgawa,

Abe

2024

Elect Comm in Japan

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A method for evaluating the degradation of edible oils using a contactless quartz‐based capacitive detector is reported herein. Oils easily oxidize, resulting in loss of flavor and nutritional value. Therefore, it is necessary to determine oil degradation. We attempted to evaluate the degradation of edible oils by heat and light using this sensor. The results showed the degradation of heated and irradiated oil could be detected. This is due to the compound was formed during heating and irradiation.

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Complementary assessment of nano‐packaged garlic properties by electronic nose

Makarichian,

Ahmadi,

Amiri Chayjan

et al. 2024

Food Science & Nutrition

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It is crucial to initiate appropriate storage conditions for garlic depending on its properties. Fungal contamination can reduce the quality of garlic through changes in its properties which result in its aroma alteration. This study aimed to evaluate the effects of treatments such as fungal infection (FI), material of packaging (MP), and storage duration (SD) on various characteristics of garlic. An electronic nose was used complementarily to trace the aroma changes as a non‐destructive indicator. The Fusarium oxysporum (FS), Alternaria embellisia (AL), and Botrytis allii (BT) fungi were adopted for inoculation. The low‐density polyethylene (LDPE) and silicone nano‐emulsions (SNE) were used for packing samples. The data were analyzed by diverse approaches such as ANOVA, PLS, PCA, LDA, and BPNN. The results revealed that the evaluated properties changed during the storage. The implementation of treatments altered the intensity of these changes. The highest values of weight loss (21.14%), color changes (50.21), and acidity (7.48) were observed in the FS‐infected samples kept in LDPE for 28 days. The accuracy of PCA, LDA, and BPNN in the multivariate analysis of aroma had an increasing‐decreasing trend. The best accuracy of PCA in categorizing the FI and MP treatments achieved in the twelfth day of storage (96%). The optimal accuracy of classifications based on FI and MP treatments was obtained at d#12 (100%) and d#24 (100%), respectively. The PLS exposed that the aroma changes in garlic had a high correlation with the changes of studied properties (R2 ≥ .7), except for the mechanical properties.

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Comparison of chemometrics and AOCS official methods for predicting the shelf life of edible oil

Cited by 48 publications

References 36 publications

Application of electronic nose with chemometrics methods to the detection of juices fraud

Application of electronic nose with chemometrics methods to the detection of juices fraud

Development of a degradation method for evaluation of edible oils using a contactless quartz crystal complex capacitance sensor

Complementary assessment of nano‐packaged garlic properties by electronic nose

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